Stuffed Mushrooms
with turkey & gravy
By: Eleni Saltas
These Jalapeño Turkey and Brie Stuffed Mushrooms ingeniously transform the essence of a turkey sandwich into bite-sized delights. Ground turkey, velvety brie, and a touch of jalapeño nestle within tender mushroom caps, creating a savory symphony for the palate. With a hint of simple turkey gravy, these appetizers elevate the familiar flavors, offering a perfectly balanced and indulgent experience in each savory bite.
Prep Time:
10min
Total Time:
70-80min
Servings:
~60 cookies
Good For:
Dessert/Easter
Ingredients
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18 large mushrooms (cremini or white mushrooms work well)
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1 pound ground turkey
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1 tablespoon Extra Virgin olive oil
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1 tablespoon unsalted butter
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2 medium shallots or 1 small red onion, finely chopped
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2 cloves of garlic, minced
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1 jalapeno, seeds removed and finely chopped
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1 tablespoon fresh thyme leaves
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2 tablespoons tamari (or soy sauce), or more to taste
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¼ cup dried cranberries, lightly chopped
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4 ounces brie cheese, rind removed
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Salt and pepper, to taste
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Chopped fresh parsley, for garnish (optional)
Step by Step Instructions
Step 1
Preheat your oven to 375F.
Use a damp towel to gently clean the mushrooms, remove the stems, and carefully carve out the mushroom holes. Place the mushroom caps on a baking sheet lined with parchment paper. Set aside.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened. Season with salt and pepper. Add the ground turkey, breaking it apart with a wooden spoon. Cook until browned. Add the jalapenos and fresh thyme and cook for an additional 3-4 minutes. Stir in the tamari and season with salt and pepper to taste, and remove from heat. Stir in the cranberries.
Step 3
Using a spoon, fill each mushroom with the mixture, pressing down gently. Cut the brie into 18 pieces (or the amount of mushrooms you have). Place the small bites of brie on top.
Step 4
Bake the stuffed mushrooms in the preheated oven for about 15-20 minutes, or until the mushrooms are tender and the filling is golden. Remove from heat and arrange on a serving platter. Garnish with parsley or top with the simple gravy (recipe below).
For the gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
½ cup turkey or chicken broth
1 tablespoon tamari or soy sauce
Salt and pepper, to taste
Directions:
1. In a small saucepan, melt the butter over medium heat. Add the flour to the melted butter and whisk continuously to form a roux. Cook the roux for 1-2 minutes until it becomes a light golden color. Gradually whisk in the broth any tamari, ensuring no lumps form. Continue whisking until the mixture is smooth. Bring the mixture to a gently simmer for 2-3 minutes or until the gravy thickens. Season with salt and pepper to taste. Spoon over the stuffed mushrooms just before serving.
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